Kichererbsen-Kürbisrisotto

Ein aromatisches Risotto mit Alpro Kokosnussdrink

Zutaten

  • 550 ml Alpro Kokosnussdrink
  • 45 ml Öl
  • 2 rote Zwiebeln
  • 3 Knoblauchzehen
  • 1 Chilischote
  • 275 g Risottoreis
  • 900 g Kürbis
  • 250 g Lauch, Kohl oder Erbsen (oder eine Mischung aus allem)
  • 1 Gemüsebrühwürfel
  • 400 g Kichererbsen
  • Schale und Saft von 2 Limetten
  • Salz & Pfeffer
  • Etwas frischen Koriander

Vorbereitung

  1. Kürbis und Lauch in kleine Würfel schneiden. In einem großen Topf 30 ml Öl erhitzen und Zwiebeln bei schwacher Hitze 10 Minuten lang anbraten. Hitze aufdrehen, Knoblauch und Chili hinzufügen und eine weitere Minute anbraten.
  2. Restliches Öl in die Pfanne geben und Reis darin anbraten. Kürbis und Lauch untermischen.
  3. Gemüsebrühwürfel in 500 ml kochendem Wasser auflösen. Brühe nach und nach zum Reis dazugeben. Erst nachgießen, wenn der Reis fast die gesamte Brühe aufgenommen hat. Mit dem Kokonussdrink genauso verfahren. Dies sollte etwa 20-25 Minuten dauern.
  4. Kicherbsen, Limettensaft und -Schale hinzugeben. Mit Salz und Pfeffer würzen und mit Koriander garnieren.
Alpro® Kokosnussdrink Original

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